The key to successful home entertaining is to prepare foods that don’t need attention once your guests arrive. This salmon recipe fits the bill perfectly. It’s a crowd stopper and pairs perfectly with a rich style Sauvignon Blanc.
Salmon in Phyllo w/Goat Cheese & Spinach
10 oz fresh Spinach
5 oz log fresh Goat cheese- at room temp
2 Tbsp half and half
24-32 sheets Phyllo dough- defrosted 3 – 4 layers…depending on the portion of the fish.
2 pounds Salmon fillet, portioned in 4 oz pieces
2-3 Tbsp Butter, melted
Szechwan pepper & salt
1. Wash spinach but don’t dry completely. With excess water, steam the spinach over medium-high heat, stirring often. Chop when cool.
2. Whip goat cheese and half & half until fluffy.
3. Salt & pepper the salmon.
4. Place two pieces of phyllo on a flat surface. Brush with butter. Cover with one or two more pieces of phyllo. Spoon (or pipe) 1 ½ Tbsp goat cheese onto the phyllo. Ideal placement is centered and 2 inches from the end of the sheet of phyllo. Place 2 Tbsp spinach on the cheese. Place salmon on top and roll the phyllo “tab” over the stack. Fold over the sides and roll up.
5. Brush the top and the sides with butter.
6. Place on parchment paper and bake in a preheated convection oven at 400F or 425F if a conventional oven for 11 -15 minutes- depending on size of salmon. Phyllo should be golden.